Go Back Email Link
–+ servings
vegetable risotto uk recipe

Easy Creamy Veggie Risotto Using Frozen Veg

Rachel
A creamy vegetarian risotto, the ultimate comfort food.
No ratings yet - be the first to rate and comment on this recipe
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine British
Servings 4
Calories 411 kcal

Equipment

Deep-sided frying pan with lid

Ingredients
  

  • 300 g Risotto Rice
  • 1 Onion (Diced)
  • 200 g Frozen Veg
  • 1 Lemon
  • 60 g Cheese (Mature)
  • 1.5 litres Vegetable Stock
  • Salt and Pepper (to season)
  • 2 tbsp Creme Fraiche

Instructions
 

  • Fry the onion in 1 tbsp of Olive Oil on a medium heat for about 8 minutes.
  • Add the frozen veg and stir for 2 minutes. Add the rice and mix through and stir for another minute. Add a ladleful of stock until fully absorbed before adding another. Continue adding until the rice is about cooked - about 20 minutes
  • Add the creme fraiche and the cheese and stir. Simmer for 5 minutes. Squeeze some lemon juice on top and serve.

Digital Recipe Planner For Food Lovers

Organise every recipe you love in one beautifully designed, fully hyperlinked Digital Recipe Planner Download your copy now!

Nutrition

Calories: 411kcalCarbohydrates: 77gProtein: 11gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 1616mgPotassium: 259mgFiber: 5gSugar: 5gVitamin A: 3527IUVitamin C: 22mgCalcium: 140mgIron: 4mg
Keyword frozen veg recipe
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!